It's a pretty classic kimchi made with a house-made Vegan fish sauce - containing Irish kombu seaweed, shiitaki and mirin - and traditional Korean gochugaru coarse chilli powder. 

We ferment this kimchi for at least seven days at 7 degrees celsius and 5 days at 18 degrees celsius, which means maximum flavour. Always keep in the fridge to slow fermentation. 

Kimchi + Gochugaru Deadly Preserve 260g

  • wombok, fireflame chilli, red raddish, vegan fish sauce (soy), gochugaru, spring onion, ginger, garlic, soy bean paste, salt 

  • Deliveries will be sent every Tuesday and Thursday. The cut off times are 10am on these days.